6. Place rollatini in dish & cover with remaining sauce. Bake for about 40 minutes.

Photo by Kerri Maniscalco

Momma’s Marinara Sauce Recipe:

1 can of whole tomatoes ( I like to use the blue can of Tuttorosso whole peeled tomatoes, but that’s just my preference.)

1 Tablespoon of dried basil

2 Cloves of fresh garlic (minced)

(For a zestier sauce add a pinch of dried oregano.)

First run tomatoes and garlic through a food processor. Add tomatoes, garlic and herbs to a saucepan. Bring sauce to a boil and then turn stovetop down and let simmer on low heat for about an hour and a half. Stirring occasionally.

To celebrate summer and some of the character’s in my mystery novel, I’ve decided to share some fun recipes. Today’s recipe comes from the very Italian matriarch of the family, Momma Angelina. She’s on a first name basis with Jesus, Mary and Joseph and can cook up a mean pesto. Enjoy the recipe. And yes, some basil was harmed in the making of this sauce.

First you start out with some fresh basil, as depicted in the picture below:

Photo by Kerri Maniscalco

Pesto Change-o:

2 cups (packed) fresh basil

2 cloves garlic

1/4 tsp. each, salt and pepper

1/2 cup each, freshly grated parmesan & romano cheese

1/2 cup olive oil

1/4 cup chopped walnuts

Chop everything evenly in a food processor, and add the olive oil last. Serve over pasta, bread or even rub it on steak or chicken!

Photo by Kerri Maniscalco

“As a child my family’s menu consisted of two choices: take it or leave it.”-Buddy Hackett